Roll the dough out on a lightly flowered surface to 10x18 inches. Brush with half the butter, then roll up the dough starting with the short side. Roll out again to 8x18 inches. Brush with half the remaining butter, roll up again from the short side, flatten it a bit, then cover and rest 10 minutes.

Roll it out again to 8x18, brush with the rest of the butter, then cut it into 8 strips about 2-3 inches wide and 8 inches long. Roll those up, turn on their sides and flatten them with your palm, cover, and rest 10 minutes.

Preheat a baking stone to 450/232. The stove takes longer to heat than the oven, so wait for at least 10 minutes (preferably 30) after the over comes to temperature. Roll the first two breads into 5x10 inch rectangles, place on a baking sheet, cover loosely, and let sit for 15 minutes. Bake 12-14 minutes till golden.